Crockpot red beans and rice

Red beans and rice--for that matter, any variation of beans and/or rice--is one of those pantry stalwarts. When the fresh produce runs out and there isn't money for more, there are always dried beans hanging around. Not sexy, certainly, but nutritious and filling and tasty.

Right now I'm intentionally letting my food supplies run out, since we're going on vacation for a week soon, and the refrigerator will need to be emptied out anyway. So this week we'll be eating beans, to be sure, but I'll also be utilizing some fun work leftovers. Stay tuned.

Crockpot red beans and rice is just like the regular version of red beans and rice, except less effort. Also, you don't need to soak the beans first. You can just dump the dried beans right in there. It's awesome.

1 lb dried red kidney beans
1 lb andouille sausage (or other spicy sausage), sliced
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
3 stalks celery, chopped
3 tablespoons Cajun seasoning (a mixture of cayenne, cumin, paprika, salt and pepper will do)
7 cups broth

Throw everything in the crockpot, cover and cook on high for 7-8 hours. Serve over hot cooked rice.